Recipe Details
Ingredients
-
3cupsnon-fat Greek yogurt (such as Kirkland®)
-
1cupwhite sugar
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¾cuppeanut butter
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½cupIrish cream liqueur (such as Baileys®)
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1teaspoonvanilla extract
Cooking Directions
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Combine yogurt, sugar, peanut butter, Irish cream liqueur, and vanilla extract together in a bowl. Refrigerate yogurt mixture until chilled, 30 to 45 minutes.
-
Process yogurt mixture in an ice cream maker according to manufacturers’ instructions for churning.
Cook’s Note:
Peanut butter may remain a bit chunky when stirring all the ingredients together. I use a rubber spatula.
My Kitchen-Aid ice cream maker attachment took about 25 minutes to churn the frozen yogurt.
‘Froyo’ will be a soft-serve. If you want it more firm, place in an airtight plastic container and freeze for 2 to 4 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories274 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 2g |
10% |
| Sodium 115mg |
5% |
| Total Carbohydrate 32g |
12% |
| Dietary Fiber 1g |
4% |
| Total Sugars 30g |
|
| Protein 11g |
22% |
| Calcium 9mg |
1% |
| Iron 0mg |
2% |
| Potassium 127mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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